I've tried grilled cheese with mayonnaise on the outside and I don't like the texture. I have never liked it on the inside, either, and this is coming from a person who absolutely loves the stuff and always licks the spoon. I have found that if I grate the cheese first, it does a better job. I like adding a sprinkle of Penzey's Justice (light onion flavors) and sometimes chopped cabbage. A combination of swiss, white cheddar, and brie is a real winner. I have a flat cast iron griddle that I heat to low. Then I add half a pat of butter and let it melt then put the open sandwich on the butter. The other half a pat of butter site on the other piece of bread on the cutting board. Then I cover it grilling sandwich with the top of my graniteware roaster so the cheese can melt nicely. By the time the cheese is melted, it's time to put the other piece of bread with half a pat of butter on it. As I flip it, the butter falls nicely to the griddle and melts in the piece of bread. By the time that half is toasted, any remaining cheese has melted, too. If I put extra cheese that didn't melt, I can put the whole thing in the microwave for 10 seconds.

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